Pan-Fried Chicken Breast

A well-made plain chicken breast is simple yet rewarding – the point is that it stays juicy, so we do not overcook it, and at the end we baste it with butter.

1. Cut the chicken breast fillet into slices of even thickness – this way they cook through at the same time.

2. Salt and pepper both sides.

3. In a pan brushed with hot oil fry them for 3-4 minutes per side, until they get a golden brown crust.

4. Take it off the heat, put the butter into the pan, and baste the meat with the sizzling butter – this is what makes it really tasty and glossy.

5. Serve it after a few minutes' rest.

Tip: Do not overcook it, or the chicken breast dries out quickly – it is right when the juice runs clear, not pink, when pierced.